Introduction

These are amazing, I mean seriously amazing, so if you've never made pancakes with yoghurt before you have to try these. They are thick and delicious and taste like pancakes but have the thickness of, say, a crumpet. These pancakes are also simple to make and are very moreish and satisfying, so do try them for yourself.

Makes 8 pancakes

Easy

Ingredients

For the pancakes:

200g

plain wholemeal flour

1 1/2 tsp

baking powder

1/4 tsp

bicarbonate of soda

125g

fat-free Greek-style yoghurt

75g

blueberries

115ml

skimmed milk

1

egg

2 tbsp

agave nectar

1/2 tsp

vanilla extract

pinch of salt

To serve (optional)

fresh fruit and honey

Instructions

Mix all the pancake ingredients together in a mixing bowl until well combined (the batter will be thick). Leave to stand for 10 minutes.

Heat a skillet or pancake pan over a medium to high heat until nearly smoking. For each pancake, spoon around 3 generous tablespoons of the mixture into the hot pan, gently spreading it out to about 8cm in diameter (each pancake will be thick). Leave it to cook for 3-4 minutes on one side. Once you start seeing bubbles appear on the surface and the underside is golden, it's ready to flip. Carefully turn the pancake over and cook the other side for another 3-4 minutes until golden brown.

Transfer the cooked pancake to a plate, cover with foil and keep warm, while you cook the remaining pancakes in the same way (to make 8 in total).

Serve the pancakes on their own or, if you like, serve with fresh fruit and a drizzle of honey.

More Breakfast Recipes

This recipe is featured in

After the success of her first book Sunshine on a Plate released in June 2013, Shelina Permalloo's second book The Sunshine Diet is inspired by her own personal journey to health and wellness through cooking the food she loves most.